Not to toot my own horn, but TOOT TOOT! This is THE BEST recipe for Buffalo Chicken Dip…. that also happens to be super easy to make! It is a matter of measuring, stirring, baking and then eating. I think the last time I made this Buffalo Dip we (embarrassingly) ate the entire pan in 30 minutes.
When I developed this recipe I tried a few different variations and this one was the clear winner. Using canned chicken is a true difference maker (promise!) and the addition of sour cream, raw garlic and green onions takes it over the top. You are going to love it.
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Why It’s The Best Buffalo Dip
We took this Buffalo Chicken Dip up a notch with some raw minced garlic, sour cream, green onions and seasonings. This one is also made with canned chicken, which in my opinion makes the BEST Buffalo Dip!!
Ingredients for Baked Buffalo Chicken Dip
Canned Chunk Chicken – Yes, canned chicken. I tested this recipe with both canned chicken and poached chicken and canned chicken was BY FAR BY FAR BY FAR my favorite!!!! I promise it just works here!! Make sure you buy good quality canned chicken and drain the liquid before mixing it into the dip.
The recipe calls for TWO 12.5 oz cans of canned chicken. I have also tested this recipe with TWO 9.75 oz cans and that works too.
Frank’s Original Red Hot Sauce – There is truly no sub for Frank’s… it is THE ORIGINAL! It is the flavor you think of when you want “buffalo”. I have tried other brands and they just don’t stand up to the flavor of Frank’s. It has a vinegar tang that is perfection!
Cream Cheese – This is the bulk of the creaminess of the dip. Make sure you get full fat cream cheese. You want to make sure it is softened so it mixes into the dip really well.
SOFTENING COLD CREAM CHEESE – Since you are baking the cream cheese into the dip you can TOTALLY pop it in the microwave to soften it first. Cut it into 8 cubes, pop a damp paper towel over top and microwave for about 20 to 30 seconds.
Sour Cream – This ingredient cuts the thickness of the cream cheese and adds a nice tang that pairs with the Frank’s Buffalo Sauce.
Garlic – A couple raw garlic cloves minced adds a nice punch of garlic flavor that takes THIS recipe up a notch.
Green Onions – Just like the garlic, adding a ยฝ cup of chopped green onions adds really great flavor and texture that makes this Buffalo Chicken Dip a stand out recipe.
Seasonings – A mix of kosher salt, onion powder, garlic powder and a little red pepper flake is all you need to finish this Buffalo Dip.
How To Make Buffalo Chicken Dip
Step 1
Add all the ingredients to a bowl, reserving ยฝ cup of cheese.
Step 2
Stir everything together really well so the cream cheese mixes in completely.
Step 3
Transfer to a greased 8×8 dish or similar size. Top with the remaining ยฝ shredded cheese.
Step 4
Bake at 350ยฐF for 20-25 minutes.
Serve with your favorite dippers.
Make Ahead
Buffalo Chicken Dip is a great make ahead appetizer, which makes it perfect for game days and parties. You can fully assemble the dip up to 24 hours in advance. Cover tightly with plastic wrap or foil and pop in the fridge until ready to bake.
When you're ready to serve, remove the dish from the fridge and let it sit at room temperature for about 15 to 20 minutes while the oven preheats. This helps it heat more evenly. Then bake as directed.
If you're using a slow cooker, you can also prep everything ahead and store it in an airtight container in the fridge. When it's time to serve, transfer to the slow cooker and heat on LOW until warmed through, stirring occasionally.
Storing Leftovers
IF you have leftovers (highly unlikely – LOL), let it cool completely before storing. Transfer it to an airtight container pop in the fridge for up to 3 to 4 days. Because this dip contains dairy and chicken, it's best to eat within a few days.
Freezing leftovers is not recommended after baking. The cream cheese, sour cream and melted cheese can separate when thawed, which affects the texture.
Reheating
Reheating in the oven is the best way to bring back the creamy texture.
- Preheat the oven to 350ยฐF.
- Transfer the dip to an oven safe dish, if needed.
- Cover loosely with foil to prevent over-browning.
- Heat for 15 to 20 minutes, stirring halfway through, until hot and bubbly.
The microwave is a quick option, especially for single servings.
- Place a portion in a microwave safe bowl.
- Cover loosely with a damp paper towel.
- Heat in 30 second intervals, stirring between each round.
- Continue until heated through.
Serving – Dipping Bits
Since this is a creamy dip, you need some sturdy dippers to scoop (or shovel) it right into your mouth. Here are some of our faves:
- Tortilla chips
- Celery or Carrot sticks
- Bell pepper strips
- Pita or Bagel chips
- Baguette slices or crostini
- Crackers (wheat thins, butter crackers, sturdy rounds)
- Pretzel crisps
FAQ’s For Buffalo Dip
Yes, you can definitely change up the cheese in Buffalo Chicken Dip, depending on the flavor you like.
If you love traditional buffalo wing flavor, you can add a small amount of blue cheese crumbles to the dip. Blue cheese has a strong flavor, so a little goes a long way.
I recommend keeping most of the cheese mild and melty like cheddar, Colby Jack, mozzarella, or Monterey Jack and using blue cheese as a garnish.
One of the best things about Buffalo Chicken Dip is how easy it is to adjust the heat. Once you mix it all together you can give it a taste before it goes in the oven and make adjustments.
To make it spicier: Add more buffalo sauce or use a hotter wing sauce! You can also stir in a pinch of cayenne or red pepper flakes
and add diced fresh jalapeรฑos for extra kick
To make it milder:
Reduce the buffalo sauce slightly and add more cream cheese or sour cream.
Yes, Buffalo Chicken Dip works great in both a slow cooker and an Instant Pot, which makes it perfect for parties and game days. However with the Instant Pot you will not be pressure cooking, you will just use the warming function.
In a Slow Cooker (Crock Pot):
Add all the ingredients to the slow cooker, stir, and cook on LOW for about 2 hours, stirring occasionally. Once everything is melted and hot, switch to WARM for serving.
In an Instant Pot:
Use the sautรฉ function (low) to warm and melt the ingredients, stirring often so nothing sticks. Once everything is smooth and heated through, switch to KEEP WARM. Avoid pressure cooking, the recipe has too much creaminess and would definitely give you a burn notice!
No matter which method you use, give it a good stir before serving to keep it creamy and evenly mixed.
More Buffalo Flavor Recipes
Did you make this recipe?
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Buffalo Chicken Dip Recipe
Ingredients
- 8 oz Cream Cheese - softened
- 1 cup sharp cheddar cheese - divided; shredded
- ยฝ cup Frank’s Red Hot Original Sauce
- ยฝ cup sour cream
- 12.5 oz chunk chicken - 2 cans; canned
- 1 clove garlic - minced
- โ cup green onions - sliced
- ยฝ teaspoon garlic powder
- ยฝ teaspoon onion powder
- ยฝ teaspoon kosher salt
- 1 pinch red pepper flakes - make it a healthy pinch
Optional Garnish
- blue cheese - crumbled
- extra green onions or chives - shredded
Serving Dippers
- tortilla chips - carrot sticks, or celery sticks
Instructions
- Preheat the oven to 350ยฐF. Grease an 8×8 or similar sized baking pan.
- Mix all the ingredients together, reserving ยฝ cup of shredded cheese. Combine really well so the cream cheese is distributed evenly.8 oz Cream Cheese, 1 cup sharp cheddar cheese, ยฝ cup Frank’s Red Hot Original Sauce, ยฝ cup sour cream, 12.5 oz chunk chicken, 1 clove garlic, โ cup green onions, ยฝ teaspoon garlic powder, ยฝ teaspoon onion powder, ยฝ teaspoon kosher salt, 1 pinch red pepper flakes
- Transfer to a greased 8×8 or similar size pan. Top with remaining ยฝ cup cheddar cheese.
- Bake for 20 minutes.
- Let cool for about 5 minutes, garnish the top with optional blue cheese crumbles and extra green onions or chives.extra green onions or chives, blue cheese
Dippers
- Serve the Buffalo Chicken Dip with dippers. Some of our favorites are:Tortilla Chips, Carrot or Celery Sticks, Pita Bread, Large Bell Pepper Strips.
Make Ahead
- Can be made 24 hours in advance. Mix all the ingredients together and pop in a greased baking dish (through step 3 above). Cover with foil or plastic wrap and pop in the fridge.
- When it is time to bake remove from the fridge while the oven preheats. Uncover the dip and bake for 25 minutes at 350ยฐF.
Slow Cooker (Crock Pot)
- Add all the ingredients to the slow cooker, stir, and cook on LOW for about 2 hours, stirring occasionally. Once everything is melted and hot, switch to WARM for serving.
Recipe Tips and Notes:
CANNED CHICKEN – The recipe calls for TWO 12.5 oz cans of canned chicken. I have also tested this recipe with TWO 9.75 oz cans and that works too.ย ย SOFTENING CREAM CHEESE – Since you are baking the cream cheese into the dip you can TOTALLY pop it in the microwave to soften it first. Cut it into 8 cubes, pop a damp paper towel over top and microwave for about 20 to 30 seconds.
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